AIR-DRIED CHICKEN SKIN

 For the home cook, preparing this really is a massive waste of time, and I would recommend that you spend your time doing something a little more fun than drying out chicken skin. So why do we do it in the restaurant? Well, because it is pretty for a start, and it contributes a bit of texture to a dish. But most importantly, it’s because always preach to the chefs not to waste anything, so if I was to throw kilos of chicken skin away every day, I would look like a real hypocrite!

 Makes 6-7 large pieces

 INGREDIENTS

 skin from 1 chicken

 salt and white pepper

 1. Preheat the oven to 160C, Gas Mark 3

 2. Using a sharp knife, scrape off all the residual fat from the skin to leave a wafer-thin layer.

 3. Place between 2 sheets of baking paper on a baking sheet and cook in the oven for 25 minutes.

 4. Leave to cool, then season with salt and pepper and break into large pieces or shards.

hancheng

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